Yield

1 large loaf (10–12 slices)

Preparation Time

• Prep: 15 minutes
• Rise: 2–3 hours
• Bake: 35–40 minutes
• Total: About 3–4 hours

Ingredients

For the Dough

• 3 cups (375 g) bread flour
• 1 teaspoon salt
• 1 tablespoon sugar or honey
• 2¼ teaspoons (7 g) active dry yeast (1 packet)
• 1¼ cups (300 ml) warm water (105–110°F / 40–43°C)
• 2 tablespoons olive oil

Garlic & Herb Mix

• 4 cloves garlic, finely minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried oregano
• 1 tablespoon olive oil

Topping

• 1 tablespoon olive oil
• ½ teaspoon flaky sea salt
• Extra rosemary and thyme for garnish

Instructions

Step 1: Activate Yeast

1. In a bowl combine warm water, sugar, and yeast.
2. Let sit for 5–10 minutes until foamy.

Step 2: Make Dough

1. Add flour, salt, and olive oil.
2. Mix until a shaggy dough forms.
3. Knead for 8–10 minutes until smooth and elastic.

Step 3: Add Herbs

1. Mix garlic, rosemary, thyme, oregano, and olive oil.
2. Fold into the dough until evenly distributed.

Step 4: First Rise

1. Place dough in an oiled bowl.
2. Cover and let rise in a warm place for 1–2 hours or until doubled.

Step 5: Shape

1. Punch down dough gently.
2. Shape into an oval or rustic loaf.
3. Place on a baking sheet or parchment paper.

Step 6: Second Rise

1. Cover loosely.
2. Rise for 30–45 minutes.

Step 7: Bake

1. Preheat oven to 425°F (220°C).
2. Brush loaf with olive oil.
3. Sprinkle with sea salt and extra herbs.
4. Score the top with a sharp knife.
5. Bake for 35–40 minutes until golden brown and internal temperature reaches 190–200°F (88–93°C).

Step 8: Cool

1. Transfer to a wire rack.
2. Cool for at least 30 minutes before slicing.

Nutrition Information

Per Slice (1/12 loaf)

Values are approximate and vary by ingredients used.

Storage

Room Temperature

• Store in airtight container for 2–3 days.

Refrigerator

• Up to 1 week.

Freezer

• Wrap tightly and freeze up to 3 months.

Serving Suggestions

• With soup
• Garlic butter spread
• Sandwich bread
• Bruschetta base
• Toast with olive oil
• Cheese board accompaniment

Frequently Asked Questions (Q&A)

Q1: Can I use all-purpose flour?

Yes. Bread flour gives a chewier texture, but all-purpose flour works well.

Q2: Can I make it without kneading?

Yes. Let dough rise overnight (12–18 hours) and bake as a no-knead loaf.

Q3: Why is my bread dense?

Common reasons:

• Yeast expired
• Not enough rising time
• Too much flour
• Water not warm enough

Q4: Can I use dried herbs instead of fresh?

Yes.
Use:

• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

for every tablespoon of fresh herbs.

Q5: How do I get a crispy crust?

Place a pan of hot water on the lower oven rack during baking to create steam.

Q6: Can I add cheese?

Yes. Add:

• 1 cup shredded mozzarella
• ½ cup parmesan

during mixing.

Q7: Can I make it vegan?

The recipe is already vegan if sugar is used instead of honey.

Q8: What pairs best with this bread?

• Tomato soup
• Roasted vegetables
• Pasta dishes
• Olive oil and balsamic vinegar
• Cheese and charcuterie boards

Allergy Information

Contains

• Wheat (gluten)

May Contain

Depending on ingredient brands and manufacturing:

• Soy
• Sesame

Does Not Contain (base recipe)

• Eggs
• Dairy
• Peanuts
• Tree nuts
• Fish
• Shellfish

Baker’s Tips

1. Weigh ingredients for best results.
2. Use fresh yeast.
3. Don’t add too much flour.
4. Let bread cool completely before slicing.
5. Steam in the oven creates a bakery-style crust.
6. Fresh rosemary and thyme provide the flavor profile most similar to the loaf in the image.